Rich And Creamy Slow Cooker Marry Me Chicken
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This rich and creamy slow cooker marry me chicken will make you fall in love with homemade meals again. It definitely lives up to its name; because one bite of the tender, juicy chicken slow-cooked in a creamy garlic and tomato sauce is guaranteed to say “I do”. Prep for just 10 minutes and your slow cooker will take it from there.
I love slow cooking on busy days. From slow cooker oatmeal for breakfast and slow cooker baby back ribs for dinner to a seasonal favorite like slow cooker applesauce, I just love the “set it and forget it” appeal of these recipes. It takes a lot off my hands! And if there’s one dish I’m happy to be in my rotation, it’s slow cooker marry me chicken.
It’s rich, creamy, and packed with flavor from garlic, sun-dried tomatoes, and herbs, and made irresistibly tender thanks to the magic of slow cooking. Don’t forget the melty cheese on top! You just toss everything in, walk away, and come back to a comforting dish ready to enjoy. It’s perfect for family dinners, date nights at home, dinner parties, or any time you want to treat yourself to something a little indulgent.
Why You’ll Love This Recipe
- Slow cooker ease: Only 10 minutes of hands-on time and your slow cooker will do the rest.
- Easy ingredients: All you need are chicken breasts and some pantry staples to make this delicious chicken dinner.
- Melt-in-your-mouth chicken: Slow cooking makes the chicken fall-apart tender and juicy every single time.
- Creamy and comforting
- Versatile pairing options: Serve it with rice, pasta, potatoes, bread, or anything that soaks up that dreamy sauce.
- Make-ahead friendly: This dish reheats like a dream and tastes even better the next day.
How to Make Slow Cooker Marry Me Chicken
Slow cooker marry me chicken is rich and creamy yet still light enough to enjoy anytime, that’s why it’s one of my family’s favorite chicken dinners. To make this dish, simply pan-sear the chicken and transfer to a slow cooker, add the sauce ingredients, and let everything cook until tender, flavorful, and ready to serve over your favorite base.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Chicken breasts: I use boneless, skinless chicken breasts.
- Salt and ground black pepper
- Olive oil: For searing the chicken to give it color and a richer flavor base before adding to the slow cooker.
- Chicken broth: Keeps the chicken moist while it slow cooks. If preferred, use low-sodium broth to better control the final seasoning.
- Cornstarch: Thickens the sauce to make it creamier.
- Heavy cream: Creates a richer, smoother sauce.
- Garlic cloves: Fresh garlic adds a bold, savory depth to the sauce.
- Dried herbs: I used dried basil, dried oregano, and dried thyme for this recipe.
- Sun-dried tomatoes: Choose sun-dried tomatoes packed in oil as they’re richer, more tender, and bring loads more flavor than the dry kind. Just drain off the excess oil and chop them evenly so they blend right into the sauce.
- Parmesan cheese: Use freshly grated for better melt and flavor.
- Parsley: Sprinkle a little on top before serving.
Step-By-Step Instructions
Ready to make dinner that practically cooks itself and tastes like a dream? These step-by-step instructions will walk you through exactly how to build flavor from the start, layer in the creamy, savory goodness, and let your slow cooker take it from there.
Step 1: Season and cook the chicken
Season chicken breasts with salt and pepper. In a skillet over medium-high heat, heat olive oil and sear chicken for 2 to 3 minutes per side, just until lightly browned (optional but adds flavor).
Place seared chicken breasts in the crockpot of a slow cooker.
Step 2: Make the sauce
Whisk the broth and cornstarch together in a small bowl. Pour over the chicken.
Add the cream. Season with garlic and herbs, then add the tomatoes.
Step 3: Slow cook
Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours until the chicken reaches an internal temperature of 165 F.
Step 4: Garnish and serve
Stir in Parmesan cheese before serving. Garnish with parsley and serve warm with a generous amount of sauce.
Substitutions
While this recipe uses easy, everyday ingredients, you can switch them up according to your preferences or what you have on hand. Here are my recommended substitutions:
- Chicken breasts: Substitute with boneless, skinless chicken thighs or turkey breast. If using chicken thighs, reduce cook time slightly to avoid overcooking, as they’re naturally more tender.
- Olive oil: Swap out with avocado oil or butter.
- Chicken broth: Replace with vegetable or beef broth, or unsalted stock, bouillon cubes dissolved in water, or white wine.
- Cornstarch: Use flour or arrowroot powder instead.
- Heavy cream: Substitute with full-fat coconut milk, or whole milk or half-and-half if you prefer a lighter sauce.
- Garlic cloves: Replace with garlic powder or shallots.
- Dried herbs: Swap out with fresh herbs but triple the amount since they’re milder. You can also use an Italian seasoning blend.
- Sun-dried tomatoes: Chopped cherry tomatoes or roasted red peppers are good alternatives.
- Parmesan cheese: Garnish the dish with Grana Padano, which provides a similar taste and texture.
- Parsley: Fresh basil or chives make great stand-ins.
Expert Tips
- Even out thick chicken breasts: If your chicken is thick in the middle, gently pound it with a meat mallet so it cooks evenly and stays juicy all the way through.
- Chop sun-dried tomatoes small: Small, uniform pieces melt into the sauce more evenly and give you a pop of flavor in every bite without overpowering the dish.
- Sneak in some greens: Toss in baby spinach or cooked broccoli to the mix. It’s an easy way to add color and a veggie boost without changing the cozy, creamy flavor.
- Thicken the sauce: If you prefer a thicker sauce, mix a little more cornstarch with cold broth or water and stir it in near the end. Keep cooking until it thickens.
- Taste and adjust: Once everything’s cooked and the sauce has come together, give it a final taste. A pinch of salt, a squeeze of lemon, or a touch more Parmesan can make it perfect.
- Make it ahead for even better flavor: The flavors deepen after a day in the fridge, making it a great make-ahead option for busy weeks or special dinners.
How to Store This Recipe
Let the chicken cool completely, transfer to an airtight container, and refrigerate for up to 4 days. For longer storage, freeze the cooled chicken and sauce in a freezer-safe container for up to 2 months.
When you’re ready to reheat, thaw it in the fridge overnight, then warm gently on the stovetop. Add a splash of chicken broth or cream to loosen the sauce and bring back that silky texture. Creamy sauces can separate a bit when reheated, so give it a good stir while warming for the best result.
What to Serve with Slow Cooker Marry Me Chicken
Slow cooker marry me chicken is rich, creamy, saucy, so it’s best served with something that can soak up all that dreamy sauce. Think mashed potatoes, fluffy rice, or a bed of al dente pasta like fettuccine or pappardelle.
Garlic bread or any crusty bread are also a great call for sopping up every last bit. For something lighter, pair it with roasted veggies, sautéed green beans, or a side salad to balance out the richness.
More Easy Chicken Recipes To Try
- Honey mustard chicken
- Apricot chicken
- Blackened chicken tenders
- Chicken and asparagus bake
- Ruth’s Chris stuffed chicken
Easy Slow Cooker Marry Me Chicken Recipe
Ingredients
- 4 medium chicken breasts boneless, skinless
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil optional for searing
- 1 cup chicken broth
- 3 tablespoons cornstarch
- 1 cup heavy cream
- 4 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ cup sun-dried tomatoes chopped
- ½ cup Parmesan cheese grated
- ¼ cup fresh parsley chopped for garnish
Instructions
- Season chicken breasts with salt and pepper. In a skillet over medium-high heat, heat olive oil and sear chicken for 2–3 minutes per side, just until lightly browned (optional but adds flavor).
- Place seared chicken breasts in the crockpot of a slow cooker. Whisk the broth and cornstarch together in a small bowl. Pour over the chicken. Add the cream. Season with garlic and herbs. Add tomatoes.
- Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours until the chicken reaches an internal temperature of 165 °F .
- Stir in Parmesan cheese before serving. Garnish with parsley and serve warm with a generous amount of sauce.
Notes
- If your chicken is thick in the middle, gently pound it with a meat mallet so it cooks evenly and stays juicy all the way through.
- Chop sun-dried tomatoes small so they melt into the sauce more evenly and give you a pop of flavor in every bite without overpowering the dish.
- Toss in greens to the mix. It’s an easy way to add color and a veggie boost without changing the cozy, creamy flavor.
- If you prefer a thicker sauce, mix a little more cornstarch with cold broth or water and stir it in near the end. Keep cooking until it thickens.
- Once everything’s cooked and the sauce has come together, give it a final taste. A pinch of salt, a squeeze of lemon, or a touch more Parmesan can make it perfect.
- The flavors deepen after a day in the fridge, so make it ahead for even better flavor.
